Potatoes Au Gratin in easy to serve potato gratin stacks! This recipe is everything you love about potato gratin made with thinly sliced potatoes, cream and gruyere - plus it's delicious little individual servings.
⅛teaspoonblack pepperthick flakes preferred, to taste
½smalljalapeñoseeded and diced
2tablespoonsleekssliced thin
½cupwhite cheddarfresh grated
½cupgruyerefresh grated
2largerusset potatoespeeled and sliced ⅛-¼" thick
Instructions
Preheat oven to 350°F. Grease or line muffin tin.
In a saucepan over medium high heat, add cream, salt and pepper. Bring to a simmer. Remove from heat.
In a large mixing bowl, combine cream, jalapeño, leeks and cheese. Mix in potatoes.
Using a large spoon, fill muffin tins topping with mixture. Cover with foil and bake 30 minutes.
Remove foil and bake 10 minutes until slightly golden brown.
Notes
Variations and Tips
Don't have leeks? Replace with shallots or onions.
Add (cooked and chopped) bacon, prosciutto or ham for an extra savory touch.
When cooked perfectly, your potatoes should have no resistance as you cut in to serve. Check the resistance by slicing a knife through the center of one stack. Bake longer if they aren’t quite finished at 40 minutes.
Remove from the muffin tin by gently scooping with a small spatula (or even a butter knife) at the base of each stack.
How to Store
At Room Temperature - Leave your potato gratin stacks out for up to two hours safely while serving.
Refrigerate - Package in an airtight container and stored for up to five days in the refrigerator.
Freeze - Freeze your potatoes au gratin before or after baking.